Mongolian Hangover Cure: Bantan Soup
7 oz. meat (preferably lamb, otherwise beef), cut in pieces
3 1/2 oz. spring onion, chopped
7 oz. wheat flour
Add cut-up meat to a pot with 6 cups of cold water and salt and cook it for about 30 minutes, skimming off the scum as needed. In a bowl, mix flour, salt and cold water as needed; blend this mix with your fingers and make small dough crumbs (the size of rice).
Add the crumbs to the stock and let it boil for 5 more minutes; then, season the soup with salt and chopped spring onions. You can garnish with extra herbs or spices.
Grab a bowl before heading to bed after a night of drinking.
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